20-Minute Grilled Basil Pesto Chicken with Charred Tomatoes and Avocado
Nothing beats the smell of fresh basil in the summer. Slather it on grilled chicken in the form of homemade pesto, and dinner suddenly feels special without any fuss. The chicken stays juicy, the pesto adds zip, and the whole thing comes together in about the same time it takes to decide what you’d order for takeout. Served with charred cherry tomatoes and fresh avocado drizzled with even more fresh pesto, this chicken tastes like summer on a plate.
Fast, Fresh, and Full of Flavor
This 20-minute grilled basil pesto chicken is perfect for busy people who don’t want to sacrifice flavor for convenience, with a delicious side of feta Brussels sprouts, its my go-to dinner. The homemade pesto takes this dish from basic to brilliant, making it special enough to serve when you have guests over but simple enough for a Tuesday night. The double hit of basil with the pesto basted onto the raw chicken and then drizzled on the cooked chicken just prior to serving gives it maximum flavor and makes it special.
Why I Love This Recipe:
What You’ll Need
We need just eight ingredients for this recipe, most of which might already be in your pantry. We need thin-sliced chicken breasts, which cook up super fast on the grill. You’ll also need fresh basil, olive oil, garlic, salt, and toasted walnuts for the pesto, and cherry tomatoes and avocado for serving. See the recipe card below for exact measurements.
Featured Ingredient: Fresh Basil
Fresh basil is the key to this recipe. It brings an aromatic, slightly sweet, and peppery flavor that dried herbs simply can’t match. This is the same basil that gives tomato basil bisque and heirloom tomato burrata salad their signature taste, and it dials up the flavors in this grilled steak with peaches and onions.
Summer is peak basil season when the leaves are most abundant, fragrant, and affordable. Look for the bright green leaves without any dark spots or wilting. The stems should be firm but not woody, and you can use both the stems and leaves in many applications.
How to Make Grilled Basil Pesto Chicken
This recipe comes together in two simple parts: making fresh pesto and grilling chicken. The vibrant, herbaceous sauce transforms plain chicken breasts into a memorable meal with minimal effort. The pesto can even be made ahead of time if you’re really in a hurry.
I’m using a glass jar and immersion blender, but you can also do this in a blender, food processor, or mini chopper. Preheat your grill while you make the pesto.
Tips for Success
When making a recipe for the first time, it always helps to have a few extra tips and tricks up your sleeve to ensure success. Here are a few of my favorite tips for making this basil pesto chicken.
- Prep basil properly. You can use the soft basil stems in this recipe, but remove any that are firm or woody. For the most accurate measurement, pack the leaves gently into your measuring cup, kind of like you pack brown sugar.
- Use thin-sliced or pounded chicken breasts. The recipe calls for thin-sliced chicken breasts. The thinness is what allows them to cook so quickly and absorb so much flavor without marinating. If you can only find standard chicken breasts, slice them in half to reduce the thickness or pound them thin with the flat side of a meat-tenderizing mallet or heavy skillet.
- Rest your chicken. Let the grilled chicken rest for at least 2-3 minutes before cutting into it. This allows the juices to redistribute, resulting in more tender meat.
Serving Suggestions
The bright, herby flavors make this versatile pesto chicken perfect for outdoor dining in warm weather. It’s a great centerpiece for both casual and slightly more elegant meals. For a quick weeknight dinner, serve the chicken with the charred tomatoes and sliced avocado with extra pesto drizzled on top and some crusty bread or homemade pita on the side. For a heartier meal, serve it over a simple polenta paired with some skillet green beans.
How to Store and Reheat
If you have leftovers (though that’s rarely the case in my house!), store the chicken and pesto separately for best results. Place the cooled chicken in an airtight container in the refrigerator, where it will keep for up to three days. Store any unused pesto in a small jar with a thin layer of olive oil on top to prevent discoloration, and refrigerate for up to a week.
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20-Minute Grilled Basil Pesto Chicken with Charred Tomatoes and Avocado
Ingredients
- 2 cups fresh basil leaves
- 3 tbsp olive oil
- 2 garlic cloves
- 1/4 cup toasted walnuts
- 1/2 tsp kosher salt
- 1 pound thin-sliced chicken breast fillets
- 1 cup cherry tomatoes (halved)
- 1 large avocado (sliced)
Instructions
- In a wide-mouth glass jar, add the basil leaves, olive oil, peeled garlic cloves, walnuts, and salt. Use an immersion blender to puree until smooth.
- Preheat your grill or grill pan to medium-high. Pour a small portion of the pesto into a ramekin to brush onto the raw chicken without contaminating the rest of the pesto. Lightly grill the grates, then add the chicken, brushing the top side of the chicken with the pesto. Grill the chicken fillets for about 2 – 4 minutes, then flip over.
- Brush the top of the chicken with more pesto and cook for another 2 – 4 minutes. Check the internal temperature of the chicken to ensure that it reaches 165ºF before removing it from the grill.
- While the chicken rests, quickly char the tomatoes on the still hot grill. Serve the warm chicken with the charred tomatoes, sliced avocado, and remaining pesto drizzled on top.
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Notes
Nutrition
Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.